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2011-09-16
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I prefer my Ramen with the Tonkotsu broth, a creamy texture unlike others with clear broth. Tonkotsu is the mainstream of Hakata, Japan. The broth is from an elaborated process of cooking pork bones for more than 20hrs. Ippudo came highly recommended by my Japanese friends. But because of the long queues when it first opened its branch in S’pore, I avoided the place. Just the other day, I picked my son up from class for lunch; his school’s just opposite the Mandarin Gallery where Ippudo is locat
Ippudo came highly recommended by my Japanese friends. But because of the long queues when it first opened its branch in S’pore, I avoided the place. Just the other day, I picked my son up from class for lunch; his school’s just opposite the Mandarin Gallery where Ippudo is located.
It was almost 2pm then, but the Japanese restaurant was still packed. Menu is simple, just a 2-page laminated piece of paper. One side’s ramen & the other, side dishes. It wasn’t difficult to choose as they’re only 3 types of Ramen: Shiromaru, Akamaru & Karaka. The ramen broth is divided by colors: Shiro (white) & Aka (red). The Karaka ramen is spicy.
Jon opted for the Akamaru Kasaneaji @ S$15, with slices of pork belly chashu. He added also added an egg for extra S$2.
We ordered a side to go with the ramen. Although price’s a little dear @ S$8 for 4 thin slices of Chashu on Hotplate, the pork was tender & delicious. Ippudo features skinny Hakata-style ramen, with prices starting from S$15. “So, how’s the ramen?” soliciting an answer from Jon. His answer was simple, “Mum, I’m not going to Ajisen anymore”.
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